A study of the genetics and physiological basis of grain protein concentration in Durum wheat (<i>Triticum turgidum</i> L. var. <i>durum</i>)
In durum wheat (<i>Triticum turgidum</i> L. var <i>durum</i>), grain protein concentration (GPC) and gluten quality are among the important factors influencing pasta-making quality. Semolina with high protein content produces pasta with increased tolerance to overcooking and...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2009
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| Online Access: | http://library.usask.ca/theses/available/etd-12092009-212828/ |